While in Montana, we hosted a family cookout and I decided to make one of my favorite spring recipes when blueberries are in season. The addition of an open fire was a bonus, as it added such a nice, deep smoked flavor to the already smokey quality of the cedar plank. The salmon's smokiness is balanced out by the sugar in the sauce and crisp freshness from the salsa.

Close aluminum foil until fish is entirely covered and place on rack over open fire or on high heat barbeque.

Cook for 10-15 minutes or until fish is cooked to desired temp.

Mix all ingredients of salsa and spoon over salmon.

Serves 8

The evening was spent adoring our friend's 15 month old daughter and chatting about life over good beer from the local brewery. Couldn't have asked for a more perfect way to cap off our inaugural adventure.